- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE DRINK OUT OF UNCOVERED DRINK WHILE AT SANDWICH PREP AREA.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: PEPPERONI, TOMATO SAUCE DATEMARKED FOR DISCARD BEFORE TODAY'S DATE.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT SINK AND SANITIZING BUCKETS with a concentration of >200 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM ADDED WATER TO DILUTE SOLUTION TO ACCEPTABLE RANGE AND WILL CALL FOR REPAIR.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT BY PREP AREA being used TO RINSE SOILED PANS AND OBSERVED MEASURING CUPS STORED IN SINK BASIN.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. FOOD EMPLOYEE REMOVED ITEMS FROM SINK BASIN, EHS EXPLAINED PROPER PROCEDURES, HANDSINK IS TO BE USED FOR HANDWASHING ONLY.
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07/31/2015 | Risk Factor | |
CFM: Nicole O'Brien
Expiration: 2/8/19
cert # 10714796
*Please attain a Northern Virginia Certified Food Manager's card and please send copy to Health Department by 2/19/15.
Please attain new sink stoppers for 3 Compartment Sink.
Provided copies of Employee Health Policy.
Observed very good handwashing practices by Food Employees, thank you.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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02/09/2015 | Routine | |
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
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09/30/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOX OF ORANGES ON FLOOR.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM REMOVED ORANGES FROM FLOOR AND PLACED IN REACHIN COOLER.
- Equipment / Non Food / Design / Easy Clean (corrected on site) (repeated violation)
Observation: Soda crate(s) found used for the following purpose(s): shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. CFM REMOVED SODA CRATES AND REPLACED FOOD/NONFOOD ITEMS ON APPROPRIATE SHELVING.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the front preptop counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: observed slicer to be soiled with dried food debris
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WASHED RINSED AND SANITIZED SLICER PARTS THOROUGHLY
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: steel counter bottom shelving unit across 3-vat sink
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink by 3-vat sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM PROVIDED HANDSOAP AT SINK.
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02/12/2014 | Routine | |
This is a routine inspection.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crate(s) found used for the following purpose(s):
1) Shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonia test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on the reachin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink in the back food prep area, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking along the three compartment sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls in the back food prep area,
2) Ceiling tiles in the back food prep area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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10/18/2013 | Routine | |
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